Vegetable Dolma
Description
The recipe won't take much time. I suggest the recipe, serve hot.
Instructions
- 1
Step 1
Thoroughly rinse all the vegetables.
- 2
Step 2
Cut the tops off the peppers and remove the seeds (save the tops). Do the same with the tomatoes, carefully cutting out the flesh, but not completely.
- 3
Step 3
Cut off the stems of the eggplants. Slice the eggplants lengthwise, but not all the way through. Carefully remove the flesh and set it aside. Place the prepared eggplants into slightly salted boiling water for 5 minutes to remove bitterness.
- 4
Step 4
Mix pepper, salt, and turmeric. Rub this mixture onto the inner walls of the vegetables. Combine lamb mince with the vegetable pulp (except tomato pulp) and chopped basil, mix well and lightly fry in a pan.
- 5
Step 5
Fill the cleaned vegetables with the resulting mixture and cover with their caps. Place the vegetables tightly into a deep frying pan.
- 6
Step 6
Place the pan over medium heat, pour in the tomato pulp, and cover with a lid. Cook for 15 minutes to allow all the liquid to evaporate.
- 7
Step 7
Serve dolma with a simple sauce. Squeeze several garlic cloves into the kefir and mix well.